MICHELIN GUIDE SINGAPORE 2018

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ABOUT

Making the luxurious Four Seasons its home, the equally majestic Jiang-Nan Chun consistently wows diners with their exquisite, award-winning gastronomy. Head up a flight of marble stairs and you will find yourself at a regal labyrinth with opulent furnishings - think intricately carved wood, plush l ...More

Making the luxurious Four Seasons its home, the equally majestic Jiang-Nan Chun consistently wows diners with their exquisite, award-winning gastronomy. Head up a flight of marble stairs and you will find yourself at a regal labyrinth with opulent furnishings - think intricately carved wood, plush leather couches, and handsome carpets - fit for an emperor's palace.

Enjoy some top-notch Cantonese fare here, including chef-crafted dim sums, double-boiled soups, and Jiang-Nan Chun's signature Peking Duck roasted in a mesquite wood-fired oven and served with caviar. This traditional technique roasts the skin to a satisfying crisp while keeping the duck meat juicy and succulent; take a little dollop of caviar with the red meat to elevate the dish with a subtle sweet-salty aftertaste.

Gorgeous double-boiled soups such as the Hot & Sour Soup with Lobster or the signature Sea Whelk, Maka, Dried Scallops & Pork Ribs Soup are not to be missed either: wholesome ingredients are boiled for more than 15 hours to make soups that are rich, sweet, and highly nutritious. Other highlights include exquisite dim sum favourites such as the Steamed Scallop Dumpling with Crab Meat & Shrimp and the Baked Flaky Pastry with Smoked Ham, along with live seafood dishes such as the impeccably fresh Live Prawns and Dragon Tiger Garoupa.

With a bevy of lavish eats to choose from, one visit to Jiang-Nan Chun is definitely not enough! (Sep 2017)

THE BUZZ

"Jiang-Nan Chun's signature Peking Duck is a meticulously prepared masterpiece. After being marinated and painstakingly air-pumped (for more than 14 hours) to separate the skin from the fat, the duck goes into a specially constructed wood-fired oven where it is smoked for another six hours over mesq ...More

"Jiang-Nan Chun's signature Peking Duck is a meticulously prepared masterpiece. After being marinated and painstakingly air-pumped (for more than 14 hours) to separate the skin from the fat, the duck goes into a specially constructed wood-fired oven where it is smoked for another six hours over mesquite wood instead of the more typically used lychee or apple wood." -Today Online